I’ll never forget the first time I smelled chestnuts roasting. It was a cold day at a holiday market in Austria, and Jack Frost was definitely nipping at my nose. I thought I would never enjoy that experience again, until I realized you could buy chestnuts at some grocery stores and online. This dairy-free chestnut soup lets you start with fresh or roasted chestnuts, and offers both warmth and richness. It’s a perfect dish for Thanksgiving, Christmas, or simply for savoring on a chilly day.
Creamy Dairy-Free Chestnut Soup with Roasted Chestnuts
This dairy-free chestnut soup recipe was originally shared with us by Robin Robertson back in 2010, when she released Party Vegan. Robin is one of the most prolific vegan cookbook authors, so she has a lot of niche books. Party Vegan contains 140 recipes, broken down by holiday or event (i.e. birthdays, potlucks, the Super Bowl). This velvety vegan chestnut bisque recipe was from the Thanksgiving section, but is also perfect for Christmas or cool winter nights. We’ve updated the recipe with nutrition information and also have answers to some FAQs below.
What Do Chestnuts Taste Like?
Some describe them as a nutty potato that becomes lightly sweet and caramelized, almost like a sweet potato, when roasted.
Where Can I Buy Chestnuts?
You can find them fresh, frozen, or packaged shelf stable at grocery stores, primarily during the holiday season. You might need to ask for help locating them, as they can be elusive. I’ve found them a few times in the kosher section. Robin let us know that peeled chestnuts are sold at Asian markets for a fraction of the cost in supermarkets. You can also order them in jars or resealable packages on Amazon. Do not confuse chestnuts with water chestnuts.
Are Chestnuts Tree Nuts?
The FDA labels chestnuts as a tree nut, but botanically-speaking, chestnuts are not tree nuts. Allergies to chestnuts do exist, so make sure they are safe for your needs. If you are allergic to almonds, but are okay with chestnuts, see the almond milk alternatives below. Also, make sure your chestnuts are safe from tree nut cross contamination.
What Can I Substitute for the Almond Milk?
You can simply omit the almond milk, substitute another unsweetened plain milk alternative, or use more vegetable broth to thin this vegan soup. If using broth, start with just 1/2 cup, as it will more readily thin the soup.
Is this a Cream Soup in Texture?
It’s more of a bisque. In fact, Robin calls it vegan chestnut bisque in her book. It’s smooth and rich, and lightly creamy, especially when you add the almond milk or milk alternative. If you want more of a cream soup, I would whisk in a dairy-free heavy cream alternative, like Country Crock, Silk, or homemade cashew cream instead of almond milk.
My Soup Lacks Flavor. How Can I Fix It?
Add salt! Remember, soup needs a bit of salt for the flavors to pop. If you used an unsalted or low sodium broth, you will likely need to use a little more salt. Robin usually salts a bit before boiling this dairy-free chestnut soup, and then seasons more once the soup is finished. You don’t want to over salt, but the flavor of the soup should emerge once you’ve added enough.
How Much Salt Should I Add?
This really does depend on your broth. I might add just 1/4 teaspoon to start, and then taste and adjust once the creamy chestnut soup is finished.
Special Diet Notes: Roasted Chestnut Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, plant-based, vegan, vegetarian, and optionally paleo.
Dairy-Free Chestnut Soup
Ingredients
Method
- Thinly slice 4 of the cooked chestnuts.
- In a large saucepan, heat the 3 teaspoons (1 tablespoon) oil over medium heat. Add the onion and celery. Cover and cook until the vegetables are softened, about 8 minutes.
- Add the whole chestnuts, parsley, thyme, broth, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer the soup for 30 minutes.
- While the soup is cooking, heat the remaining 1 teaspoon of oil in a small skillet over medium heat. Add the reserved sliced chestnuts and cook until browned on both sides. Remove from heat.
- Carefully puree the soup in your blender, in batches if necessary. Before blending, remove the clear cap from the lid. Hold a tea towel over the hole as it blends to allow steam to escape.
- Return the soup to the pot, and reheat it over medium heat until hot.
- Stir in the brandy (if using) and nutmeg.
- If the soup is too thick, stir in up to 1 cup almond milk to thin to your desired consistency.
- Taste the soup and season with additional salt and pepper, if needed.
- To serve, ladle the soup into bowls and garnish with celery leaves and the reserved chestnuts, if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Also Try Robin’s Sherry Mushrooms Recipe!
